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Columbia River King Salmon

October 29, 2010

Fresh fish from the Pacific Northwest finds a perfectly delicious presentation.

At Michael’s Santa Monica, chef Mikey Stern transforms the most beautiful salmon from Oregon’s Columbia River to create this elegant and light dinner main course. He sears the salmon with the skin on, which holds the tender fillet together while providing an attractive, flavorful, crispy counterpoint to the fish. He places the perfectly cooked fillet on top of a bed of creamy orzo enhanced with fresh artichoke puree and fresh cream. Perfectly roasted, lemony, salt-seasoned artichoke hearts decorate the plate along with a slash of bright green, super-fresh pesto. Dinner is served!

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